After MelissaHemsley and Jasmine Hemsley, the authors of the hugely successful cookbook The Art of Eating Well, helped Vogue.com’s creative director, Sally Singer, stay healthy and fortified during the busy days and late nights of fashion season, the London-based sisters’ low-starch approach to cooking swept through our offices. So we thought: Who better to help us cook our way through Thanksgiving? And what does a gluten-free, grain-free, sugar-free Thanksgiving dinner even look like?

Fortunately for us, the sisters Hemsley were up for the challenge, and they supplied us with a lineup of recipes for an unbelievably tasty, and colorful, holiday feast. There’s a beetroot and goat cheese terrine to start, followed by bacon-dressed turkey and some very Hemsley-esque fixings: Brussels sprouts and cranberries, cauliflower mash, and gravy (made with bone broth, of course!). For dessert? Pumpkin pie with almond crust and spiced apple brandy punch.

“The Art of Eating Well is all about enjoying real, home-cooked food every day and for every occasion,” the sisters wrote in a note accompanying their recipes. “Times of celebration can often lead to excess and stress. We’ve created a delicious, nutrient-dense Thanksgiving for Vogue.com that will leave you happy and satisfied rather than sleepy and stuffed. We’re big believers in taking the time to enjoy food with friends and family. We like to eat mindfully, and Thanksgiving is the perfect time to appreciate and savor food.” We couldn’t agree more.

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Photographed by Julia Gartland | Food Stylist: Julia Gartland

Heritage Roast Turkey with Bacon, Celery, and Apples

Feeds 6–8 comfortably with plenty for leftovers

The turkey should take about 3 hours to cook, or 15 to 20 minutes per pound.

1. Preheat the oven to 475°. Dry the turkey skin with kitchen paper, rub with softened butter/ghee, season well, and stuff with lemon halves.

2. Place the turkey in a roasting tin, surround with the chopped apples and celery, pour in the water, cover with parchment paper, and pop in the preheated oven.

3. After 15 minutes, turn down the heat to 325°. Baste well, then continue to roast for another 2 to 2 3/4 hours, removing the parchment 1 hour before the end of cooking time. Check if more water is needed and cover the turkey with the bacon.

4. To check if the bird is cooked, stick a fork into the thickest part of the thigh—the juices should run clear. Remove the turkey from the oven, lift out of the tin, cover with foil, then leave to rest for 30 minutes.

2. Pour off all of the drippings (save in a jar and store in fridge for future use) except for 5 tablespoons. If there is not much more than 5 tablespoons of drippings left, you can leave it all and not add the butter later.

3. Put the roasting pan on the stove and add the onion, vinegar/wine, and onion and set on medium heat.

4. Use a wooden spoon or other implement to clean the stuck bits of meat off of the pan.

5. Cook for a few minutes until the liquid thickens.

6. Set the heat to high.

7. Add the bone broth

8. Let boil rapidly until the liquid reduces by half and is thick enough to coat the back of a spoon.

9. Season with sea salt and freshly ground pepper.

10. Stir in butter/ghee and serve.

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Photographed by Julia Gartland | Food Stylist: Julia Gartland

Beetroot and Goat Cheese Terrine

It’s always good to “vary the dairy” and goats’ dairy is one of the easiest to digest. We’ve paired the cheese with layers of colorful beet slices, which are beautiful to behold.

1. Line a 4×8-inch loaf tin with parchment paper, leaving enough paper hanging over that you can easily cover the terrine when the tin is full.

2. Scrub the beets, then place in a pan, cover with water, pop on the lid, and cook for 30–40 minutes, or until tender. Set aside to cool, then peel.

3. Meanwhile, mix all the herbs and garlic with the goats’ cheese in a bowl and season to taste.

4. Slice the cooked beets into various thicknesses—some ⅛ inch, some ¼ inch.

5. Put a layer of golden or candy-colored beets along the bottom of the tin, followed by a thin layer of the garlic and herb goats’ cheese mix. Do this for six layers of each, so you have twelve layers in total, and then start on the purple beets and cheese layers until you reach the top. If you have more colors, vary them as you go along.

6. Pull the parchment paper over so all the terrine is covered. Place a weight on top of the tin and leave in the fridge overnight or for 8 hours to set.

7. Cover the set terrine with a plate and turn upside down to remove the terrine. Slice and serve or refrigerate the terrine until needed.

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Photographed by Julia Gartland | Food Stylist: Julia Gartland

Cauliflower Mash

A low-carb, pure veg accompaniment that combines well and goes with everything—this is one recipe everyone should master.

1. Remove the tough parts of the stalk, then roughly chop the cauliflower into 2-inch chunks. Place the butter in the bottom of a large pan with 4 tablespoons water and top with the cauliflower and garlic cloves.

2. Cover the pan and steam over a medium heat for around 8 minutes, or until the cauliflower is tender when tested with a knife. Check on it to make sure the cauliflower has enough water to steam in, and add a splash more if needed—allow any excess water to evaporate.

3. Remove the pan from the heat and purée or blend the cauliflower with a hand-held blender or food processor until smooth and creamy, or roughly textured if you wish.

4. Stir in any of the variations and season with salt and pepper to taste.

5. If it’s too wet, reheat in a pan, over a low heat, to allow some moisture to evaporate.